Baking Biscuits Without Sugar or Dairy
Making biscuits at home becomes straightforward once you have the right ingredients. For those avoiding both sugar and dairy, simple swaps can work well in many biscuit recipes.
If you regularly cook without dairy, you will already be familiar with dairy free margarine and the habit of checking labels. Before starting any baking project, look at the packaging carefully. Not all dairy free spreads are suitable for baking. Some are designed only for spreading and will not perform well when heated. The label should state clearly whether the product can be used for cooking and baking.
The recipe below uses honey as a sweetener instead of refined sugar. Worth noting that honey is still classed as a free sugar under NHS guidelines and affects blood sugar levels, so it should be consumed in moderation. Other alternatives include maple syrup, stevia or erythritol, though these will change the texture and taste of your biscuits. Honey brings its own flavour and helps bind the mixture together. These biscuits will taste different from traditional versions, with a softer, more subtle sweetness.
Find the best sugar-free alternatives for any recipe with exact conversion ratios. Enter what you are baking or cooking and the type of sugar to replace.
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One common mistake with homemade biscuits is leaving them in the oven too long. Overbaked biscuits turn hard and lose their pleasant texture. Check them a minute or two before the suggested time, as ovens vary. They should look lightly golden but still slightly soft when you take them out. They will firm up as they cool.
When buying ingredients, read the labels on everything. Peanut butter often contains added sugar, so look for versions made from just peanuts and peanut oil. Health food shops and larger supermarkets usually stock these.
If you have allergies or intolerances beyond dairy and sugar, always double check every ingredient. Manufacturers sometimes change recipes without obvious packaging updates. Those with specific concerns should consult an allergist or refer to the Food Standards Agency website for guidance on allergen labelling. For gluten free versions, you can substitute the plain flour for a gluten free baking blend, though results may vary.
Peanut Biscuits
These have a rich, nutty taste and a satisfying crunch. They work well as a snack or alongside a cup of tea.
- 150g dairy free margarine suitable for baking
- 4 tablespoons honey
- 4 tablespoons dairy free peanut butter
- 75g plain flour
Preheat your oven to 180C, 350F, or gas mark 4. Lightly grease two flat baking trays with a small amount of the margarine.
Place the remaining margarine in a small saucepan with the honey and peanut butter. Warm gently over a low heat, stirring until everything melts together into a smooth mixture. Remove from the heat and stir in the flour until you have a thick dough.
Take small spoonfuls of the mixture and place them on the prepared trays, leaving space between each one as they will spread during baking. Flatten each spoonful slightly with the back of a fork.
Bake for around 10 to 12 minutes until the edges turn golden. Let them cool on the tray for a few minutes before transferring to a wire rack. They will crisp up as they cool.
Storing and Serving
These biscuits will keep for several days in an airtight container. Store them at room temperature away from direct sunlight. Biscuits may soften over time due to moisture absorption. A quick minute in a low oven can restore some crispness.
You can experiment with variations once you are comfortable with the basic recipe. Some people add a pinch of salt to bring out the peanut flavour. Others mix in a handful of oats for extra texture. Adjust quantities gradually and keep notes on what works.
